About 270 days old Arbor acre strain of broiler chicks were used for this research. The birds were randomly divided into five treatment groups of 10 birds’ m-2/replicate (0.1 m2 per bird) in treatment 1 (positive control) while those in treatment 2 (negative control) and 3-5 had 20 birds/m 2/replicate (0.05 m2 per bird). Birds fed dietary treatment 1 and 2 had no supplementation with vitamin E whereas birds on dietary treatments 3-5 had 50, 100, and 150 mg kg -1 vitamin E supplementation, respectively. All treatments were replicated three times.
At the end of the 4 weeks of experiment, carcass characteristics (Cold Shortening (CS), Thermal Shortening (TS), Cooking Loss (CL), Shear Force (SF) and Water Holding Capacity (WHC)) of the birds were determined. There were no significant changes in the weight gain and final weight of the birds fed different dietary treatments. However, the Feed Conversion Ratio (FCR) revealed that birds on dietary treatment 2 had the highest significant value of 3.29 compared to those on vitamin E supplemented diets. No significant different was observed in the WCH of both raw (58.43-59.43%) and the cooked meat (59.02-59.51%) for the treatments. Birds fed dietary treatment 2 (negative control) had the highest significant (P<0>